Instructions: Place shrimp in a bowl. Add lemon juice, salt and pepper to taste.

Cover, let stand for 15 min. Heat the oil and the butter together in a large, nonstick skillet. When quite hot, but not smoking, add shrimp. stirring rapidly. Cook for 2 min. Sprinkle with shallots.

Cook, stirring rapidly, for 10 sec. Add vodka cream and pepper flakes. Add salt & pepper to taste. Cook over high heat for 1 min.

Add mango. Cook briefly until hot, but no longer than necessary. Use a slotted spoon to remove shrimp and mango, keep warm. Bring sauce to a rolling boil for about 30 sec. Add coriander. Remove from heat.

Serve sauce over shrimp. Serve ever hot rice.

My notes: I worked on a lower heat and slower timetable, and it still turned out great. I also significantly reduced the pepper flakes, but then again I am a spice weenie.

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